Lemongrass Shrimp Over Rice Vermicelli And Vegetables (Bun Tom Nuong Xa)

Lemongrass Shrimp Over Rice Vermicelli And Vegetables (Bun Tom Nuong Xa)
23 Ingredients
  • 1/3 cup Thai fish sauce (such as Three Crabs)
  • 1/4 cup sugar
  • 2 tablespoons finely chopped peeled fresh lemongrass
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 1 cup fresh lime juice (about 9 medium limes)
  • 3/4 cup shredded carrot
  • 1/2 cup sugar
  • 1/4 cup Thai fish sauce (such as Three Crabs)
  • 2 red Thai chiles, seeded and minced
  • Shallot oil:
  • 1/4 cup vegetable oil
  • 3/4 cup thinly sliced shallots
  • Remaining ingredients:
  • 8 ounces rice vermicelli (banh hoai or bun giang tay)
  • 3 1/2 cups shredded Boston lettuce, divided
  • 2 cups fresh bean sprouts, divided
  • 1 3/4 cups shredded carrot, divided
  • 1 medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups), divided
  • Cooking spray
  • 1/2 cup chopped fresh mint
  • 1/2 cup unsalted dry-roasted peanuts, finely chopped
Nutrition
265
13% daily value
14 servings
                                       
                                            balanced, dairy-​free
     

Fat

16% 10

Saturated

5% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

11% 34

Carbs (net)

- 31

Fiber

9% 2

Sugars

- 15

Sugars, added

- 11

Protein

22% 11

Cholesterol

20% 61

Sodium

53% 1268

Calcium

6% 65

Magnesium

14% 57

Potassium

10% 353

Iron

7% 1

Zinc

7% 1

Phosphorus

28% 199

Vitamin A

26% 238

Vitamin C

33% 20

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

12% 2

Vitamin B6

14% 0

Folate equivalent (total)

15% 60

Folate (food)

- 60

Folic acid

- 0

Vitamin B12

10% 1

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

31% 25
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